Red Beans, Rice and Sausage

Best Ever Red Beans, Rice and Sausage

By Wendy Diddy

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• 1 lb. (give or take) Fresh Pork or Chicken Curry Sausage from Farm Fresh Market
• 1 yellow onion chopped
• 3 stalks organic celery chopped
• 1 organic red bell pepper cored and chopped
• 4 cloves garlic minced or pressed
• 1-cup organic tomato sauce
• 1-cup broth of choice – bone, veggie or chicken
• ½ to 1 tsp. chipotle chili powder
• ½ to 1 tsp. ground cumin

• 1 tsp. dried thyme
  
• ¼ cup dry white wine (optional)
• Two (15–ounce) cans organic red kidney beans, drained and rinsed well
• 2 ½ - 3 cups broth or water
• 2 cups long-grain white rice (rinsed well)
• Good quality sea salt
• 2 Tbsp. raw apple cider vinegar
• Fresh ground pepper
• Fresh cilantro or parsley chopped to garnish
• Lime wedges

In a large, heavy saucepan over medium, heat add the sausage. After a couple minutes add the onion, celery and red pepper and sauté/cook until meat is not pink and veggies are tender, 7-10 minutes. Add the garlic, chili powder, cumin and thyme, then cook for an additional 2 minutes.

Increase the heat to medium high, then add the wine and stir to deglaze the pan. Stir until wine bubbles and mostly evaporates, about one minute. Add the broth, tomato sauce and kidney beans, bring to a simmer over low heat, cover and simmer for 30 minutes.
Meanwhile in a saucepan over medium high, bring water or broth to a simmer. Add rice and a pinch of good sea salt, then cover and reduce heat to maintain a simmer for 15 -20 minutes, or until the water is absorbed and the rice is fluffy.

Once bean mixture is done, stir in vinegar. Taste and season with salt, pepper and additional vinegar, if desired. Spoon rice into serving bowls and then top with the bean mixture and fresh cilantro or parsley.